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Poultry and Game Recipes -
Irish Roast
Pheasant
Recipe
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Poultry and Game
Recipes
-
Irish Roast
Pheasant Recipe
Ingredients
Serve
2
-
50 g/2 oz
butter
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875 g/1
3/4 lb oven-ready pheasant, with giblets
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1 small onion, quartered
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1 celery stick, chopped
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1
small carrot, sliced
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65 ml/2
1/2 fl oz red wine
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450 ml/3/4
pint water
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1 bay leaf
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6
peppercorns
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2 tablespoons plain flour
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salt and pepper
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watercress, to garnish
To serve:
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Brussels sprouts
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roasted root vegetables
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roast potatoes
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game chips
Method:
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Melt half the butter in a pan. Fry the giblets,
together with the onion, celery and carrot, until
browned.
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Add the red wine and boil over a high heat
to reduce by half. Add the water, bay leaf and
peppercorns, then simmer while preparing and
roasting the pheasant. This stock will be used to
make the gravy.
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Spread the remaining
butter over the pheasant, season with salt and
pepper and set the bird in a roasting tin.
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Roast in
a preheated oven, 220°C (425°F), Gas Mark 7, for
20-25 minutes per 500 g/1 lb. Baste several times
during cooking. Once the bird is cooked, cover
loosely and rest for 10 minutes before carving.
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Meanwhile, strain the stock and boil quickly to
reduce to 200 ml/7 fl oz. Remove the pheasant and
drain all but 1 tablespoon of fat from the roasting
tin, add the flour and stir well to mix with the
sediment. Blend in the stock. Boil, strain and keep
warm.
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Serve the pheasant garnished with watercress
and accompanied by Brussels sprouts, roasted root
vegetables, roast potatoes, game chips and gravy.
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